Editing Syllabub (section)

{{short description|Acid-curdled milk or cream used as a drink or dessert topping}}
{{redirect|Sillabub|the Cats character sometimes known by this name|Jemima (cat)}}
{{Infobox food
| name             = Syllabub
| image            = Regency Syllabub.jpg
| image_size       = 
| caption          = 
| place_of_origin  = Britain
| region           = 
| creator          = 
| course           = Dessert or dessert topping
| type             = Pudding or beverage
| served           = 
| main_ingredient  = Milk or cream, sugar, wine
| variations       = 
| calories         = 
| other            = 
}}
[[File:England, 18th century - Syllabub Glass - 1936.433 - Cleveland Museum of Art.tif|thumb|An 18th-century syllabub glass]]
'''Syllabub'''  is a sweet dish made by [[curdling]] sweet cream or milk with an acid such as wine or cider. It was a popular British [[confection]] from the 16th to the 19th centuries.<ref name="Davidson2014">{{cite book |first=Alan |last=Davidson |title=The Oxford Companion to Food |url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA800 |date=2014 |orig-date=1999 |publisher=Oxford University Press |location=Oxford |isbn=978-0-19-104072-6 |page=800}}</ref> The holiday punch, sweet and frothy, was often considered a ladies' drink. 

Early recipes for syllabub are for a drink of cider with milk. By the 17th century it had evolved into a type of dessert made with sweet white wine. More wine could be added to make a punch, but it could also be made to have a thicker consistency that could be eaten with a spoon, used as a topping for [[trifle]], or to dip [[Ladyfinger (biscuit)|fingers]] of [[sponge cake]] into.<ref>{{cite book |last=Hussain |first=Nadiya |title=Spiced biscotti with an orange syllabub dip |url=https://www.bbc.co.uk/food/recipes/spiced_biscotti_with_an_57953}}</ref>